Meringue is Breaking Us Apart!

Meringue is Breaking Us Apart!

I love meringue on pies and banana pudding, the thicker, the better. The rest of the family would rather have lemon or chocolate “cream” pies with a whipped cream topping. They assail meringue with disparaging remarks: “tastes like soapsuds,” “Yuck, that’s old people food” and “why do you have to put that Styrofoam on a perfectly good pie.” I’m starting to notice that many restaurants around here have switched over from meringue to cream, as well. Is meringue on the way out? Should I trade in my family on an older model that still remembers what a delicious chocolate meringue pie tastes like? Signed, Don’t Harangue the Meringue.

I've only ever liked meringue on lemon pie or baked Alaska, and then if it's more than an inch thick I won't eat it. I don't mind the taste, but it feels like it sticks to my teeth (I've been told more than once that I'm weird). I think the reason most restaurants don't use it is the time and cost involved in making it...plus the part where it has to be made. Whipped cream they can shoot out of a can in five seconds and be done with it.

I am going nowhere near any suggestion about trading in your family, though...that sounds like a can of worms nobody needs to open!

I've only had meringue as a kid in the 70s when grandma used to make lemon meringue pies for family get togethers. She's 98 now and hasn't made a pie in years. Anymore she sits in the kitchen with a glass or three of port and watches the rest of us put dinner together while harrassing us about what we're doing wrong. I liked meringue though, or what I remember it to be.

Roz will not consume meringue or eggs. She will tolerate eggs in baked goods though. I do not prepare it for anything due to her preference. She can detect eggs almost in anything. I was at one restaurant and she detected in mac and cheese and another in the potato salad. She was right on in both products. She is way too picky on her foods. Meat has to be burn't and numerous other quirks.

Paul I also do not eat eggs. That comes from so many, many years of cooking brunches. I do, however eat them in every other way. Just not plain eggs. Roz likes burned meat? You must have a hard time cooking for her! It would kill me to "burn" a piece of meat!!

Meringue is an efficient use of egg whites when making a custard or pudding that uses egg yolks. I see it as a nice, pretty, and light balance to a rich, creamy filling. (However, I have nothing against whipped cream, either!) Meringue is fat free, although definitely not sugar free. Those made with brown sugar in them are a bit tastier than the regular type.

I love meringue on pies and banana pudding, the thicker, the better. The rest of the family would rather have lemon or chocolate “cream” pies with a whipped cream topping. They assail meringue with disparaging remarks: “tastes like soapsuds,” “Yuck, that’s old people food” and “why do you have to put that Styrofoam on a perfectly good pie.” I’m starting to notice that many restaurants around here have switched over from meringue to cream, as well. Is meringue on the way out? Should I trade in my family on an older model that still remembers what a delicious chocolate meringue pie tastes like? Signed, Don’t Harangue the Meringue.

Dear boy.....in this age of "we must encompass all tastes regardless of how we might view them", the solution is...........smaller pies......one of each...I'll sit on your side of the table!

BTW..........I'm in the "NO DAMN EGGS FOR ME" camp as well...ok in something else or something like meringue or a soufflé....but those naked lil chicky things that folks do unspeakable things to with heat...............bleahhhhhhhhh!

And in my years a personal chef, it was a challenge to present a breakfast that others loved and I hated! Even the smell of boiled eggs gets to me

I have a meringue recipe that is wonderful:Put 3 egg whites and a pinch of salt in a stand mixer with the wire whip, whip til you have soft peaks. Add a 7 oz jar of Kraft Marshmallow Crème and whip til you have stiff peaks. Place on your pie or what ever and bake at 350* for 15 min or so until golden brown.